Five & Ten Prix Fixe: September 26th - October 2nd

MENU A

1. ROASTED BRUSSELS with kimchi vinaigrette, yogurt, crispy pig ears, cherry belle radish, and arugula
Gruner Veltliner, Ecker, Niederösterreich, Austria, 2012

2. ROASTED PORK LOIN with antico farro, turnips and their greens, pickled green tomato chow, and pork jus
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010

3. SWEET POTATO CAKE with toasted marshmallows and pecan praline

MENU B

1. PEI STEAMED MUSSELS with Bulleit bourbon, jalapeños, and grilled bread
Ventoux blanc, Cuvee des Trois Messes Basses, Rhone, France, 2012

2. PASTA CARBONARA with Benton's bacon, red onion, and Featherwise farm egg 
Catarratto, Castellucci Miano, Sicly, Italy, 2012

3. SWEET GRASS GREEN HILL CHEESE with house made baguette and accompaniments 
 
  No Substitutions Please

Available for 5:30, 5:45, and 6:00pm reservations every day 

$30 food $15 booze

Five & ten Prix Fixe: September 19th - September 25th

 

MENU A

1. PICKLED SHRIMP AND FRIED GREEN TOMATOES with local lettuces, spicy gribiche, and urfa
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012

2. CORNMEAL CRUSTED CATFISH with hoppin' john, crisp okra, and hot sauce emulsion
Cava, Conde de Subirats, Penedes, Spain, NV

3. WHITE BREAD PUDDING with bourbon hard sauce and mint sherbet

MENU B

1. MUSHROOMS AND TOAST with arugula, parmesan, balsamic, and GA olive oil
Grenache blanc blend, Cuvee des Trois Messes Basses, Ventoux

2. CHICKEN AND DUMPLINGS with root vegetables, ricotta gnocchi, and swiss chard
Morgon, Joel Rochette, ‘Cote de Py’, Beaujolais, France, 2010

3. SPINNING SPIDER CREAMERY STACKHOUSE GOAT CHEESE with house made baguette and accompaniments 

 No Substitutions Please

Available for 5:30, 5:45, and 6:00pm reservations every day  

$30 food $15 booze

Chef's chef

Here's a quick blog post I did for Epicurious about my friend Marco Canora. Looking forward to cooking with him in November.


http://www.epicurious.com/articlesguides/blogs/editor/2013/09/chefs-chef.html

Five & Ten Prix Fixe: September 12th - September 18th

MENU A

BUTTERNUT SQUASH SOUP with spiced pecans, whipped cream, and chives

Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV

COHO SALMON with piccolo farro, mustard greens, corn, and chicken jus

Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

APPLE TURNOVER with sweet bay diplomat cream

 

MENU B

5&10 GARGANELLI with root vegetables, late harvest tomatoes, and ricotta salata

Catarratto, Castellucci Miano, Sicily, Italy, 2011

BRAISED PORK CHEEKS with anson mills polenta, roasted maitake mushrooms, italian flat beans, and natural jus

Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011

CARAMEL CARROT CAKE with pecan short crust, mascarpone mousse, and pickled butternut squash

Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food $15 booze

Five & Ten Prix Fixe: September 5th - September 11th

Five & Ten Prix Fixe

Available for 5:30, 5:45, or 6:00 pm reservations every day

September 5th - September 11th 

$30 food $15 booze

MENU A

LOCAL FARM EGG with 5&10 pepperoni, crispy farro, mustard greens, and basil

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012

BRAISED PAINTED HILLS SHORT RIB with lacinato kale, whipped potatoes, roasted baby carrots & puree, and natural jus

Cabernet Sauvignon, Schug, Sonoma, CA, 2010

SCOOP OF PEANUT BUTTER CHOCOLATE ICE CREAM with whipped cream, brûléed bananas, and brandied cherries

MENU B

POACHED SHRIMP & COUNTRY HAM BROTH with lady peas, arugula, pulled ham hock, and cornbread croutons

Gruner Veltliner, Berger, Niederösterreich, Austria, 2012

PAN ROASTED TROUT with succotash, crispy okra, warm bacon vinaigrette, and a shaved turnip & radish salad

Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand, 2012

EARL GREY CREME BRÛLÉE and a chocolate chip oat cookie